Veal Meatballs in Tomato Sauce RecipeOrigin: Italy Period: Traditional |
Ingredients:
For the Sauce: 
Veal Meatballs in Tomato Sauce Preparation:Method:Begin with the sauce. Combine the tomatoes, shallots and red wine in a pan. Season to taste, then bring to a boil, reduce to a simmer and cook for 10 minutes, or until the shallots are tender. Take off the heat and purée with a hand blender. Melt the butter in a separate pan then stir in the flour and herbs to form a smooth roux. Whisk in the tomato purée and cook gently for about five minutes then take off the heat and set aside. In the meantime, prepare the meatballs. Combine the veal, onion, breadcrumbs, egg and garlic powder in a bowl. Mix thoroughly with your hands and shape into small meatballs. Heat the oil in a pan, add the meatballs and cook until browned all over. Add he mushrooms and fry for 2 minutes then combine the tomato mixture and the beef stock. Pour the mixture over the meatballs then stir in the basil and oregano. Bring to a simmer, cover and cook over low heat for 90 minutes. Serve hot on a bed of pasta. |
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